NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  In a small bowl, whisk together the coconut aminos, honey, garlic powder, and ground ginger to create the teriyaki glaze.

• 5

  Heat a large non-stick skillet over medium-high heat and place the salmon fillet skin-side down in the pan.

• 6

  Sear the salmon for 4-5 minutes, then flip carefully and pour the glaze into the pan.

• 7

  Allow the glaze to bubble and thicken for 2-3 minutes, frequently spooning the sauce over the salmon until it is well-coated and cooked through.

• 8

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.